I’m glad I was able to get a veal roast. After making this, I cannot imagine using any one of the substitutions. Thanks Beth! This is a simple but sophisticated recipe. The first step is to poach the veal in … Continue reading →
I butterflied veal chops and pounded them until thin. The chops are dipped in egg, rolled in plain bread crumbs, then fried until golden brown. Simple and delicious.
Continue reading →It’s Monday. Normally you would see Irene’s post here. Or, you would see Kim fulfilling her pinch-hitter roll. But, an unplanned, last minute trip for Irene meant she was unable to make her post this week. It was too late … Continue reading →
How can you go wrong with braised meat? You can’t. This method is one of the easiest and tastiest ways to cook. I love how braising extracts very drop of flavor and tenderizing tougher pieces of meat. That is exactly … Continue reading →
Raw Whole Chicken with Bones I have never boned a chicken before. I purposely avoided trying this technique so I could continue to deny all the requests I receive to make a Turducken. (http://en.wikipedia.org/wiki/Turducken) I always thought stuffing a chicken … Continue reading →
This recipe was simple to make. The chicken is lightly browned in a skillet. Wine is then added to the pan and the yummy bits are scraped up and stirred with a spoon. Next, chopped reconstituted Porcini mushrooms, tomatoes, and … Continue reading →
I cooked this in advance. I took pictures and wrote about the recipe also. I cannot find my post. I still have the pictures but the details about the way this tasted are fuzzy. This is what I do remember: … Continue reading →
I was able to find the best looking whole fish I have ever seen at the supermarket. It’s a yellow tailed snapper. The picture does not do it justice. I was amazed at the clearness of the eyes. Yes, I … Continue reading →
This dish was quick and easy to make. My swordfish steaks were about an inch thick so I even added a few minutes to the cooking time. The final result was delicious. My husband, who only likes fried catfish and … Continue reading →
I have fried shrimp many times over the years. I tend to stick with a commercial batter since the results are consistent. My attempts to make homemade batters have always resulted in coatings that are too thick and bread like … Continue reading →
Thanks to a typo I’ve been given two chances to try eggs again this week. I’m egg-cited. [smile] An opportunity like this does not come around everyday! Hang in there with me…I’m trying to build momentum for myself. My very … Continue reading →
This recipe has four ingredients: Béchamel Sauce, Polenta, Bolognese Meat Sauce and parmesan cheese. Once the three main components are made the dish comes together in no time. It is layered in a fashion similar to lasagna. However, instead of … Continue reading →
I was excited to try this dish because I love gnocchi. I’m not sure why. There isn’t much to them but they make me very happy. This recipe is for gnocchi in a very different way than I am a … Continue reading →
I was more confident making the risotto this week. During the pasta section, I made a double batch of Bolognese Sauce. I froze the remainder for use in today’s recipe. After the sauce was defrosted, I heated it gently in … Continue reading →
Risotto is another dish I hoped to first try in Italy. Over the years I’ve watched Lidia, Mario, and Giada make risotto on television with great ease. All the same I wanted to make sure my first taste would be … Continue reading →
